1. Place a 6-inch spherical baking pan on a baking bowl to make the body part, and take a round bowl about 7 to 8 cm in diameter to make the head. Wrap the baking pan and small bowl with baking paper, and fix the closing with staples to prevent the cake from overflowing during baking. Pour in the chocolate cake batter prepared in advance, and pour all to 90% full. Bake in the oven, take it out and let it cool for later use.
2. Take an 18-inch square hard paper cushion for the cake and wrap it with plastic wrap. Take another 16-inch round hard paper cushion for the cake and cut it to match the size of the body part of the cake.
3. Take a large bowl, add butter, and let it soften at room temperature. Add sugar and cream and beat into butter frosting with an electric whisk.
4. Put the cut round cake hard paper pad on a bowl for easy operation. Spread butter frosting and put in refrigerator for later use.
5. The two cooled cakes are removed from the top and unmolded.
6. Put the body part of the cake on a round cardboard pad and spread a layer of buttercream frosting. Keep in the refrigerator for later use.
7. Prepare the head cake. If the bowl is not a standard spherical shape, trim it slightly. Cut the trimmed cake into 1/3.
8. Place the cut surface of the cake against the edge of the baking pan used to make the body, and use a knife to cut off a small piece at the seam so that the head and body can be close together.
9. Divide the white fondant paste into 10 grams, 100 grams, and 190 grams. Take the 190g portion and roll it into a thick and uniform fondant crust, carefully cover the cake on the body part, press and smooth, and then use a knife to cut off the excess fondant at the bottom.
10. Use the same method to make the head, apply butter frosting, dry 100 grams of white fondant cream into a round fondant crust and cover it on the head cake.
11. Smooth and wrap the cut seams, leaving only the bottom without fondant coverage.
12. Take 10 grams each of the white fondant paste and the black fondant paste, and roll them into thick round slices. Use the round bowl for baking the head cake to buckle it, and then use a knife to cut along the edge of the bowl into a circle the same size as the head cake.
13. Dip the edible silver powder with a soft brush, and brush on the side of the black round fondant paste.
14. Put the white fondant rounds on the bottom, put the black fondant rounds on top, and put the head cake on top.
15. Take the orange fondant paste and cut out a fondant strip about 8mm wide. According to the BB8 pattern found on the Internet, cut out small pieces that are wide and narrow. Dip a little water and stick it on the head.
16. According to the shape of the BB8 head, use a knife to cut out the border around the eyes.
17. Then use two round biscuit sharpeners of different sizes to cut out a black fondant ring, and brush with edible silver powder as the top of the head.
18. Use a knife to lightly emboss lines around the silver ring. For the border around the eyes, use a pointed object to stain black pigment, trace a circle, and then use a round decorating mouth stained with black pigment to gently press down to create a small black circle. Cut another thin orange fondant paste around the head as shown in the picture. You can add details based on the BB8 graphics found on the Internet.
19. To make the body part, roll the orange fondant paste into a uniformly thick fondant skin, and use the printed template to cut out all the orange parts needed.
20. Roll out the black fondant paste into a uniformly thick fondant skin, use the printed template to cut out all the silver parts you need, and brush with edible silver powder.
21. Stick the orange and silver parts on the body part cake according to the template.
22. According to BB8, use a knife to cut out the lines in the white fondant area, and then use a pointed object with black pigment to paint on the fine seam to create a stroke. Dip the decorating mouth with black pigment and press it on the fondant to make an interface.
23. Dip an appropriate amount of cocoa powder with a soft brush, and apply it to the seams and edges to make the sand dirty and old.
24. Put the digestive biscuits in a zipper bag, crush them with a rolling pin, and roll them into fine powder for making deserts.
25. Spread a layer of butter frosting on the square cake hard paper cushion wrapped in plastic wrap, and sprinkle the lower part with crackers to make a desert. A blue-gray fondant skin is glued on the upper part to make the sky, and some fences and mechanical fragments are made for decoration.
26. Put the cake on the body and head.
